Description
This indulgent Sweet Potato Casserole is the perfect side dish for holidays or any special occasion. Combining creamy sweet potatoes with a delightful crunchy topping, this dish will become a beloved favorite at your family gatherings.
Ingredients
Scale
- 4 large sweet potatoes
- ½ cup granulated sugar
- ½ cup brown sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup mini marshmallows (optional)
For the Topping:
- 1 cup pecans, chopped
- ½ cup brown sugar
- ¼ cup flour
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Sweet Potatoes:
- Boil the sweet potatoes in water until tender. Drain and let cool.
- Peel and mash the sweet potatoes in a large bowl.
- Mix the Sweet Potato Filling:
- Add the granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes.
- Mix until well combined.
- Pour into Baking Dish:
- Pour the sweet potato mixture into a greased baking dish.
- Prepare the Topping:
- In a separate bowl, combine the chopped pecans, brown sugar, flour, and melted butter.
- Sprinkle the topping mixture over the sweet potato layer.
- Bake the Casserole:
- Bake for 25-30 minutes. If using mini marshmallows, add them and bake for an additional 5-10 minutes until golden brown.
Notes
- This casserole can be made ahead of time; simply prepare the sweet potato mixture and store it in the refrigerator until ready to bake.
- For a richer flavor, consider using half-and-half instead of milk.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg